Single-serving Baked Eggs in Ramekins — a breakfast delight that’s as charming as it is delicious. Bursting with flavour, each ramekin is a mini masterpiece, featuring sautéed shallots, a savoury mushroom medley, and a creamy touch of crème fraîche, all crowned with perfectly baked eggs and a sprinkle of cheese. Baked to golden perfection in their own cozy ramekins, these delightful eggs offer a delightful way to start your day on a gourmet note. Go ahead and serve them for breakfast, lunch or dinner with buttered toast! This is a great recipe for guests or for individual servings.
How to serve Baked Eggs with Mushrooms
Baked eggs are often enjoyed with toast. The toast serves as the perfect vehicle for scooping up the creamy mushroom mixture and egg yolk. No need to be fancy here, just tear off a piece of toast (or a crispy baguette) and dive right in! You can also spoon the mushroom mixture right onto your toast for an extra tasty bite.
And if you are skipping bread altogether, you can also enjoy them straight out of the ramekins with a teaspoon. Or gently slide a knife around the edge of the ramekins and flip them onto a plate for a little extra flair. This is especially nice if you are enjoying the baked eggs with a side salad. This dish pairs wonderfully with a side of fresh arugula salad tossed in a light vinaigrette.
How to adapt this Baked Eggs recipe
Looking to put your own spin on our Baked Eggs recipe? Here are some ideas on how to adapt this recipe:
Protein Boost: Add cooked bacon, ham, or sausage to the mushroom mixture for extra protein and flavour.
Cheese Variations: Experiment with different types of cheese toppings, such as cheddar, Gruyère or feta, to add unique flavours.
Additional Vegetables: Incorporate other vegetables like spinach, bell peppers, or cherry tomatoes into the mushroom mixture for added nutrients and flavour.
Spice It Up: Add a pinch of red pepper flakes or cayenne pepper to the mushroom mixture for a touch of heat.
Toppings: Let your guests customise their baked egg by offering a variety of toppings such as avocado slices, salsa, or hot sauce.
Get creative and make this Baked Eggs recipe your own by experimenting with different types of mushrooms, adding your favourite herbs and spices, or even swapping out the cheese for a unique twist on this delicious dish!
Looking for other breakfast ideas?
Try one of these favourites:
- Mushroom Omelette with Tomato & Goat’s Cheese
- Shakshuka with Goat’s Cheese and Harissa
- Fried Potatoes and Eggs
- Potato and Mushroom Tortilla
Ramekin Baked Eggs with Mushrooms
Ingredients
- 1 tablespoon olive oil
- 1/2 tablespoon unsalted butter
- 2 shallots, finely chopped
- 1 small garlic clove, minced
- 400 g mixed mushrooms, stemmed and thinly sliced
- 2 tablespoons crème fraîche
- 2 teaspoons fresh thyme leaves
- 4 large eggs
- Parmesan, grated
- Sea salt & freshly ground black pepper, to taste
To serve:
- Toast
Method
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Preheat oven to 180°C (350°F) and lightly oil or butter 4 small ramekins.
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In a large skillet, heat the olive oil and butter over low heat and fry the shallot until softened. Add the mushrooms, increase the heat, and fry until the mushrooms are golden, about 7-8 minutes. Remove from the heat and stir in crème fraîche and fresh thyme. Season with salt and freshly ground black pepper.
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Divide the mushroom mixture between the 4 ramekin dishes. Make a shallow crater in the surface of the mushroom mixture. Break an egg into the centre of each ramekin. Sprinkle a little parmesan cheese over each egg and season with salt and freshly ground black pepper.
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Transfer to the preheated oven and bake until set around edges and still a bit jiggly in centres, about 15 minutes (for firm yolks, bake an additional 3-5 minutes). Remove from oven; let stand a couple minutes to set.
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Garnish with extra herbs and serve with toast. Enjoy!
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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